This Thanksgiving, I got an extra special treat when I realized Cate, one of my favorite bloggers who I’ve been trying to meet for years, was going to be in the same city as me. We immediately set up a coffee date. It was really fun to kick off the Christmas season with a good friend, her precious baby girl, and a couple of peppermint mochas.
Not long after Thanksgiving ended, these cookies came up on Jessica’s blog. Jessica is one of my newer blogging friends and I know we’ll have a blast together if we ever get to meet. So to Cate, Jessica, and all my peppermint mocha-loving friends out there–these are for you.
Peppermint Mocha Cookies
seen on Sunny Side Up in San Diego
Ingredients:
1 pkg (8 squares) semi-sweet baking chocolate
3/4 c. firmly packed brown sugar
4 TBSP unsalted butter, softened
2 eggs
1 tsp. real peppermint extract
1/2 c. plus 2 TBSP flour
2 1/2 TBSP espresso powder (instant espresso, found in the coffee aisle at my grocery store)
1/4 tsp. Baking Powder
1/4 tsp. salt
1/2 c. chocolate chips
2 candy cakes, crushed, for garnish
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
2. Prepare a double boiler over simmering water. Once water is simmering, add all baking chocolate. Stir frequently to prevent scorching.
3. While the chocolate is melting, sift together flour, espresso powder, baking powder, and salt. Set aside.
4. To the
melted chocolate, add the butter and brown sugar. Allow to cool just slightly, then add eggs, one at a time, and stir until
blended. Stir in peppermint extract. Add the dry ingredients in two additions and
stir until just combined. Finally, add the chocolate chips.
5. Using a
small cookie scoop, place dough 2-inches apart on the cookie sheet. (Note: Per Jessica’s recommendation, do NOT chill the dough despite its wet appearance. The dough will look like it’s going to spread, but it will be fine.) Bake about
12 minutes or until the tops no longer look wet. Cool on cookie sheet
for 1 minute, then garnish by gently pressing crushed candy canes into the tops. Transfer to cooling rack to cool completely. Makes about 2 dozen.
one year ago: garlic-roasted cauliflower
Aww man! That sounds like an awesome Thanksgiving! And way cool that you met Cate! :-)These cookies sound like a fabulous idea for the holidays. I love peppermint mochas this time of the year!
It's been raining here all week – you're welcome to come out!
What an awesome flavor combo to put into a cookie!
Hola from Spain, thanks for following me, your have a lovely blog, In Spain we do not celebrate Thanksgiving but my sister-in-low leaves in Florida and she does….. and your recipe looks very yummy…..
I LOVE the spa day idea! I think I need to start that tradition. SO happy we finally met, and these cookies look amazing. EIGHT whole ounces of chocolate? Yes, please!
o wow those cookies def do look amazing!!! and those are some VERY nice pictures of you that you posted on this post!http://infinitelifefitness.comhttp://mscomposure.blogspot.com
Yay! I was lucky enough to meet both of those fabulous ladies in San Fran! 🙂 Now I just have to meet you!Your cookies look so fab, Kelsey!
Yay! Your cookies look great! It sounds like your trip was a blast. I got to meet Cate in San Fran and she was really sweet (and looked a-mazing for just recently having had a baby!) I hope we can meet soon (and that there are peppermint mochas involved)
Ditto both of the Jessica's comments! 🙂 I know I said it before, but we missed you in SanFran!
I missed you all, too! I'm hoping I can make it next year 🙂
Awww, I love when I see nesties/fellow bloggers meet up!! I can vouch for Cate, the two Jessicas, and Nikki that the ladies are AWESOME!!! We missed you dearly Kelsey, and your Thanksgiving holiday sounded like bliss!! I'm in love with peppermint and chocolate right now, and in cookie form…I'm all over that!! YUM!!
Oh, how fun! Looks like you had a great Thanksgiving!! The cookies look fab too. YUM!